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Servings 4

Ingredients

Chicken Marinade

  • 12 oz boneless, skinless chicken breast thinly sliced
  • 2 tablespoons water
  • 2 teaspoons dark soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon vegetable oil or avocado oil

Sauce

  • 1/2 cup chicken stock or broth
  • 1 teaspoon granulated sugar
  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • 2 teaspoons dark soy sauce
  • 1/4 teaspoon sesame oil
  • 1 pinch ground white pepper
  • 2 teaspoons cornstarch

For the rest of the dish

  • 4 tablespoons vegetable oil divided in half
  • 1 pound string beans or other vegetable (e.g., broccoli)
  • 3 cloves garlic sliced thin

Optional

  • cooked white or brown rice

Instructions

  1. Add all the ingredients for the chicken marinade to a shallow bowl, whisk well and add in chicken and make sure it's well coated. Set aside.

  2. Whisk together in a bowl all the ingredients for the sauce and set aside.

  3. Prepare your string beans by trimming off the ends, and cutting into approximately one inch pieces.

  4. Heat a wok (or a large non stick pan) on high heat and add in two tablespoons of oil. Once hot, add the string beans and cook until they begin to blister. Then add 1/4 cup of water and cover them for 2-3 minutes to steam.

  5. Take the cover off and add in garlic and stir until fragrant. Remove the string beans from the wok and set aside.

  6. Keeping your wok on high heat, add in another two tablespoons of oil and add in the chicken and stir until just browned. Add back in the string beans and the sauce. Let the sauce simmer for about 1-2 minutes to allow the sauce will thicken as well as finish cooking the chicken.

  7. Serve over rice and enjoy!